Method

Heat the oil in a large pan and fry the pork for about 5 mins until browned on both sides. Take it out of the pan and set aside.

Add the onion, pepper, ginger and cinnamon to the pan and fry for 5 minutes. Add the pineapple, 3tbsp of the pineapple’s syrup, and the tomatoes, ketchup, vinegar, stock cube and 150ml (¼ pint) water. Bring to the boil, and then simmer for 10 mins to let the sauce thicken.

Put the pork back in the pan and simmer for another 5 mins. Mix the flour, or cornflour, with the rest of the syrup to make a paste, add to the pan and stir until thickened. Add the soy sauce, and more vinegar if needed, to taste.

Cook the noodles according to pack instructions, adding the pak choi to wilt. Serve with the sweet and sour pork. (Not suitable for freezing).

By Feature: Kate Moseley. Photos: Chris Alack. Stylist: Sue Radcliffe

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Nutritional information per portion

Calories 381(kcal)

Fat 9.5g

Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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This is what our 6-pounder looked like. Would a
20 pounder work as well? Spoiler Alert: Yes.

The most common question after we posted our now famous
“Method X” for making perfect prime rib was “will this work with much bigger,
full-size roasts?” Since I‘d only used the method on smaller specimens, I was
hesitant to green-light much larger pieces of beef without having tested it
myself.

Well, thanks to Bill in Salt Lake City, we now have visual
proof that this great technique does work on the big boys. Here’s what the
fearless cook had to say:

“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, on
three 18 to 21 lb. roasts using three different ovens in three separate ski
condo ovens, all with different thermostats. All came out perfectly. I had 29
very pleased snowmobilers!”

As everyone knows, there are few groups harder to please
than a bunch of starving, probably drunk snowmobilers, so this must have really been
amazing. Below you’ll see pictures of Bill’s fine work, along with the video
showing this easy method. By the way, after seeing the size of Bill’s slices,
if you ever get invited to one of his prime rib dinners, you should
definitely go. Thanks for sharing, Bill!

To read the full post, which includes the exact time/tempformula, click here. Enjoy!